Margarida wrote:I would love to make them but. Uh. I never made them before.

Me neither! But come on, it's basically boiled potatoes And it's just for the test dinner (PS: I keep finding errors now, the stovies recipe should read "add the vegetables AND the stock, pepper and salt and leave to cook". I swear I'm not trying to sabotage the dinner!)

what is menu for? the tables on the night or do you mean to go on internet now?

also what do we think about bread? martin happy to help make it but we don't think we have enough oven space and also the cost.i need to put the greencity order in on monday 5th and it will be delivered to my studio on thursday at meadowbank. we then need someone to move it to st pauls on the saturday. i am working now on the friday but will be able to get holly for the table decorations!! oh yeah

how many people do you think we need to help? sarah who used to do foop with me has offered to help.

all for nowsimone

0 x

I saw two shooting stars last night, i wished on them, but they were only satellites.is it wrong to wish on space hardware?(Billy Bragg)

As the Frosty Feast date is getting closer, we need to think about more and more things.

1. Food!- For how many people have we decided to cook? - When do we get/ order the veg?- Where do we get what from?- How much of everything do we get?- Do we need to place a Green City order as well?- Who is cooking what and when? I think this was mostly decided but just to make sure we have eveything covered: Simone - haggis, the day before at home? Stevie - gravy and caramelised cabbage, the day before? Gaia - Apple crumble - the day before or on the day? (Apparently they have some massive ovens at St Paul's), soup and stovies on the day, at St Paul's.

2. Sound and musicMe and Lien have made a list of the line-up, we are going to double check it with the performers and confirm it soon. Also, we have Miguel ready to help with sound. We will need a trip to storage and a list of the sound equipment we need for the night. Stevie, can you and Miguel do this, since you also know what Fueldiva needs for their gig?

3. What we need to get from storage- big pots- apples- sound equipment- merch for the stall (only some of it is still in storage)- maybe some decorations?- anything else?

Any volunteers with vans/ cars/ strong arms?

4. Booze - Lien to ask Jamie.

5. Decoration - can we get a decor team? Might also be nice for the Scavenger Hunt.

6. Raffle - Anyone up for hosting one/ getting some prizes etc?

The volunteer rota looks pretty full, so that's really good. We plan on promoting it quite agressively at the next Balkanarama this coming Friday. We've only sold 2 tickets but, let's not lose hope! (However, this might affect our decision on how much food we are going to cook).

I'm sure I've forgotten loads of stuff but, for now, if people think a meeting might be more productive to discuss all of the above, let us know. Me and Lien are up for it.

We haven't really decided on a number, that should probably be a last minute decision before we order the veg. We could probably order from Mr Rashid or Nadia's but we should call them in advance to ask if they can deliver on the 9th. I think Simone said she would make the Green City order. It should be ok to order on the 7th for the following day.Since we have the place from 10 and massive ovens, I think we can do most of the cooking on the day, especially if we have a full rota. Remember that it's not like the cafe where we have to serve costumers, so I reckon we'll have plenty of time!

I apologize if this has already been mentioned, but how's the equipment in the kitchen? I mean pots, knives, chopping boards, Magimix etc... Do we have some kind of list of what we need to take from storage because it's not available at St. Paul's?

So i think if we make bread maybe we should go for a soda bread, will be hard to do vegan though.

The reason i think for this is quickness as it can be made in an hour. Yeasty bread can be done in 2 - 3, sour dough takes 2 days.

so as for poatoes i think we will be looking at roughly 70 - 100 grams per person so that makes 10 kilos of potatoes.This seems like a lot and i am not sure what level of hydration a cooked potato has over an uncooked potato but i think we go with 10 -12 kilos of potatoes.

Can any one remember the weight of the large sacks we used to get from nadias? they may have been around 20k so it makes sense to get half of one.

also would be nice to have 3 green cabagge and 10 leeks, not essential though but a good addition to the stovies.

onions for the gravy will be in the region of 5 - 10 kilos i think again i think about a quarter of the large sacks we used to get, anyone remember the actual weight.

As for the cabage well my estimation is that one red cabagge = about 700g to 1 kilo.

i think 50g of the cabbage will be enough so lets get 7 red cabbages.

For this will also need a tub of vegan marge, below is green city order details.

CHMA SUSUNA Sunflower Spread-Non Hyd. Suma 2kg £4.960

and possibly some soya dream, this may make it to expensive though.

WH PU PRSDRB ORGANIC Soya Dream Provamel 15x250ml £9.110

also for the gravy i will need bullion and soya sauce and some vinegar, preferably red wine or balsamic not sure what we have in the storage, might be worth a trip.

herbs and spices will aslo be required but i can buy them from green city and bring receipts as i don't think there is any point ordering large bags. Also i guess we have plenty salt and crushed black pepper.

How about a meeting to put all of these down and decide who is ordering what? We do need to think about everything very carefully because if we make it too expensive we are going to lose money since we have no idea how many people will actually show up. We also have quite a few spices left so let's see if we can use those.

Would next Monday work at 5pm?

Also, can we think of anything else we need from storage to be taken out on the tomorrow trip?

Catalina wrote:How about a meeting to put all of these down and decide who is ordering what? We do need to think about everything very carefully because if we make it too expensive we are going to lose money since we have no idea how many people will actually show up. We also have quite a few spices left so let's see if we can use those.

Would next Monday work at 5pm?

Also, can we think of anything else we need from storage to be taken out on the tomorrow trip?

Cx

What we need from storage really depends on what's already in the kitchen. We might not need to provide everything if Old St. Paul's already furnished. I think we should and ask for a list of what they have (if they do). We also need to know about plates and cutlery etc for serving.However, for tomorrow, it would be a good idea to get some of the cleaning equipment (sponges, soaps, gloves). Do we have any oil and soy sauce in storage?

Stevie, are you going to do a KM shift? if not, it would be good to have some kind of recipe for the gravy etc (I guess I could make one up, but no point risking with an untested one when we have the stovies mastah in our ranks!) I remember finding several recipes for vegan soda bread but I never tried them. They looked simple enough, apparently soya milk works just as well.

From GreenCity we need oats, lentils, beans, raisins and some herbs and spices (plus bigger quantities of the aforementioned vegan butter and buillon), and flour etc if we make bread.

I have emailed them to ask about what exactly they have in the kitchen, still waiting for them to get back to me.

I'm also OK with meeting in the morning, but that might not work so well for working people. Simone said she finishes work at 3pm on Mon. We could also consider Sunday for the meeting... Stevie, Lucy, what do you guys think? It's important we all make it.

It seems we have a problem. Lien went over to OSP today and found out that the reason nobody was answering my emails or returning my calls was because the person in charge of the bookings (Jean) has been in the hospital for about a week (?). Lien only got to talk to the cleaning lady but now I'm quite worried they won't even remember to send someone to open the doors for us on Sat.

Does anyone have any other contact for them other than the general landline (which I keep calling with no answer) and Jean's email?

That sucks. There are a few alternative email addresses on the website but I guess it's getting a bit late for that. Maybe we should try going again on opening days (it says on the website that the office is manned on Wednesdays and Fridays. That is, tomorrow) and see if somebody's covering for Jean.

On a side note, who's KMing and when? We should decide when to cook what.

The key problem is solved !Everything is coming together, the sounds stuff, the appels, the greencity order, the veg....But we don't have BIG pot's and (tuperware) tubs, so please grabe your supply and bring it thomorow !!!!

I decided to participate purely as a fun-having attendee (due to organising time drowning in my Literary Office Party on Tuesday), so I can definitely say you guys did a bloody amazing job. Good times had.